A variation of the Bushwacker glamorized with sparkling sprinkle bits and pearl sugar dragees in tropical hues, this is a seafaring drink said to be invented on a Caribbean island founded by pirates. Ahoy!.
- ⅔ cup coconut flakes plus more for the rim of the glass
- 4 tablespoons /2 ounces royal blue or purple jimmies
- 2 ounces creme de cacao*
- 2 ounces white rum
- 2 ounces dark rum
- 2 ounces overproof rum ** optional
- ½ cup 4 ounces coconut milk, plus more for garnish
- 5-6 cups of ice
- sugar pearls dragees for garnish
- *This is any strong rum over the typical 80 to 100 proof 40 to 50 percent alcohol by volume; 120 to 150 proof is standard for overproof rum. Skip this inclusion for a refreshing lightweight cocktail.
- **This chocolate flavored liqueur contains a hint of vanilla.
- Preheat oven to 325°F. Sprinkle coconut flakes onto an aluminum foil-lined baking sheet, and toast for 3 to 5 minutes, just until golden. Let cool.
- Combine 4 tablespoons of toasted coconut flakes, jimmies, creme de cacao, rums, and ice in a blender and process until thick and smooth.
- Place the remaining toasted coconut flakes in a shallow dish. Dip the rims of two parfait glasses in coconut milk and swirl them in the dish of toasted coconut to coat.
- Pour cocktails into toasted coconut-rimmed glasses and float a few pearl dragÃ©es on top. Serve with a clear straw and watch the pretty bits of sprinkles swirl and ascend up from the bottom of the glass as you sip and enjoy.
This recipe is excerpted from my book Sprinkles Recipes and Ideas for Rainbowlicious Desserts
Hungry for More?Buy the Taste of Tucson Cookbook!